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Eggs in the Nest Over Polenta

I’ve had loads of greens on hand lately because my grandfather went a little crazy planting his garden. Well actually he went really crazy, and has enough planted for our entire family, his neighbors, our neighbors, and probably the mailman. No complaints here! My “retired” grandfather still manages to farm a few hundred acres and in his spare time plant a vast and plentiful “garden”, and also picks and cleans everything before bringing them over for us to eat. So when I tell you how to clean your greens, I’m telling you how my grandfather cleaned them for me, because I have really just been pulling them out of the bags.

Is it weird that this is my idea of spoiling??

So, I have had lots of greens on hand, and I’ve shared a few recipes that used them, but I’ve been feeling like I need to push beyond the salad, sauté, smoothy routine. This recipe is very simple, but everyone went nuts over it. I made it for dinner, but I think it could e an excellent brunch dish as well.

Ingredients

3/4 C. Polenta

3 C. Water

1 Tbsp Butter

1 Tbsp (Italian Seasoning Blend with Salt)

1/4 C. Jack Cheese

2 C. Kale

2 C. Baby Spinach

1/2 Yellow Onion

1 Orange Bell Pepper

2 Tbsp Olive Oil

1/4 C. Olive Oil

4 Eggs

1/4 C. Grated Parmesan

Salt and Pepper to taste

Instruction

I recommend starting with the polenta, and using the cooking time to prepare the greens. It is best to have the Polenta finished and waiting for your greens, because you don’t want the greens to finish cooking while you wait on the polenta.

Spread polenta over a large cast iron, cast iron ceramic, or glass pan. Set aside for next layers.

Clean Kale and Spinach by submerging in a large bowl of ice water. Gently swish greens around to encourage any dirt to clean away and sink to the bottom of the bowl. Dry well, remove the thickest part of the stems on the kale, and chop all of the greens into fat ribbons. The spinach may not need to be cut.